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Monti Montepulciano d'Abruzzo 2003

Montepulciano from Italy
  • RP90
Ships Fri, Sep 29
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Currently Unavailable $18.99
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Winemaker Notes

"This saturated dense purple-colored effort reveals a terrific bouquet of melted licorice, black pepper, smoke, and blackberries, good acidity, abundant fruit, and a medium to full-bodied, long finish. It is a tremendous wine for its price."
-Wine Advocate

Deep, inky color with an intense perfume of licorice, black pepper and smoke. Generous on the palate with ripe, round fruit, excellent structure and delicate acidity. Recommended with sausages, stews and grilled meats. A perfect barbeque wine.

Made from 95% Montepulciano and 5% Sangiovese in combination with other local varietals. The wine was vinified in tank and aged in large oak barrels for 6-12 months. Unfined and unfiltered, the wine has a dark inky color and an intense perfume of licorice, black pepper and smoke. This Montepulciano is generous on the palate with ripe, round fruit, excellent structure and delicate acidity.

Critical Acclaim

RP 90
The Wine Advocate

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Monti
Monti, , Italy
Monti
Monti is a small estate in the region of Abruzzo. Since its inception, the Monti family winery had been operated by brothers Antonio and Elio until Elio passed away in 2002. The brothers had always been traditionalists in the production of Abruzzo's noble varietal, Montepulciano.

The Monti estate is located near Teranio, approximately 100 miles east of Rome. Here the mix of southern sun and Adriatic winds create prime conditions for the practice of viticulture. They have successfully cultivated the Montepulciano d'Abruzzo grape, a big, berry redolent fruit with moderate in tannin. All Monti wines undergo complete malolactic fermentation and are unfiltered. The red wines are aged in Slavonian oak, but it is bottle aging, not barrel aging that is the key to Montepulciano's greatness.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

NWL696475_2003 Item# 78706

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